Za’atar Salmon Poke Bowl
with avocado / cucumbers / baby spinach
This poke bowl, last featured in 2020, is inspired by the Hawaiian classic, but we gave it a Mediterranean flavor profile. With spiced salmon, tart oranges, rich avocados, and a creamy aioli on top, it's full of bright flavors and textures.
Smarts #1: You can serve salmon in these poke bowls raw or lightly seared. Be sure to use sushi-grade salmon if serving it raw (they can point you in the right direction at the grocery store's fish counter).
Smarts #2: There are lots of toppings in these bowls. Feel free to skip one or substitute with something else you have on hand.
Ingredients
- Salmon - 1 1/2 lbs , cubed (look for skinless filets or have the fishmonger remove the skin)
- Oil, cooking - 1 tsp + 1 Tbsp
- Bragg's / coconut aminos - 1 1/2 tsp
- Za'atar - 1 Tbsp
- Baby spinach - 5 oz , chopped
- Green onions - 2 stalks , chopped, white and green parts combined
- Avocados - 1 , cubed
- Oranges - 1 , segments
- Pine nuts - 2 tsp (sub any type of chopped nuts)
- Cucumbers - 10 oz , chopped
- Oil, olive - 1 tsp
- Vinegar, red wine - 1 tsp
- Mayonnaise, paleo-friendly - 1/4 cup
- Lemon juice - 2 tsp
- Hot sauce - 2 tsp
- Paprika, smoked - 1/4 tsp
Prep
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Make aioli - Whisk together mayonnaise, lemon juice, hot sauce, and paprika. (Can be done up to 5 days ahead)
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Make cucumber salad - Chop cucumbers. Combine cucumbers with olive oil and vinegar. (Can be done 1 day ahead)
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Salmon - Cube salmon. Toss with first portion of cooking oil, aminos, za’atar, and some salt and pepper.
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Spinach / Green onions / Avocados / Oranges - Prep as directed.
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Make
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Heat a nonstick pan or well-seasoned skillet over medium heat. Add pine nuts and toast, stirring frequently, until lightly toasted, 3 to 4 minutes. Set aside.
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(Optional - skip if serving the salmon raw.) To heated pan add second portion of cooking oil and then cubed salmon. Cook salmon on one side until golden brown. Use a spatula to gently flip salmon and cook on the other side. Continue cooking until salmon is golden brown and cooked through, 4 to 7 minutes total.
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Stir green onions into salmon.
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Give cucumber salad a stir and season it with some salt and pepper.
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Set out all of the toppings so that everyone can assemble their own bowls, or assemble bowls with a bed of chopped spinach topped with avocados, oranges, cucumber salad, salmon, pine nuts, and aioli. Enjoy!
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